Top with layers in this order: sour cream, Yucatan Salsa and Yucatan Guacamole.

Sprinkle with green onions, olives and jalapeños.

Refrigerate until ready to serve. Sprinkle with chopped, fresh cilantro. Serve as a dip or spread on a tortilla.

The salsas keep fresh for several weeks after opening. Our guacamole didn’t last that long, but the recipe contains natural substances that slow down the browning enzymes in avocado, so the guacamole will stay green for three to five days after the package is opened. To keep it fresh longer, there’s the trick of squeezing fresh lime on the surface...but who could keep it longer?